SlowCooker Pizza Meatballs

Ingredients:

2 1/4 lb lean (at least 80%) ground beef

1 egg, slightly beaten

3/4 cup Progresso™ Italian style bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

8 oz mozzarella cheese, cut into 1/2-inch cubes

2 jars (28 oz each) pizza sauce

Olive oil

2 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Homestyle™ refrigerated buttermilk biscuits

How to make it:

Line large cookie sheet with sides with cooking parchment paper or foil.

In large bowl, thoroughly mix 2 1/4 lb lean (at least 80%) ground beef, 1 slightly beaten egg, 3/4 cup Progresso™ Italian style bread crumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper with hands. For each meatball, shape about 1 1/2 tablespoons beef mixture into a ball, flatten into small patty, place 1 cube (1/2 inch) mozzarella cheese in center, then shape beef around cheese to fully enclose. Reshape into a ball; place on cookie sheet. Repeat with remaining beef mixture and cheese cubes.

Pour 1 jar (28 oz) pizza sauce into slow cooker. In 10- or 12-inch skillet, heat about 2 tablespoons olive oil over medium-high heat just until oil begins to smoke. Sear about 8 meatballs at a time by cooking just 1 to 2 minutes on each side. After each batch is browned, place in slow cooker.

Once all meatballs are seared and placed in slow cooker, top with remaining 1 jar (28 oz) pizza sauce. Cover; cook on Low heat setting 6 to 8 hours.

When meatballs are finished cooking, keep slow cooker on “Warm” or lowest heat setting while preparing biscuit bowls. Heat oven to 375°F. Turn 12-cup muffin pan over; lightly spray backside with cooking spray. Separate 1 can (12 oz) Pillsbury™ Grands! Jr.™ Golden Homestyle refrigerated buttermilk biscuits into 10 biscuits. Shape each biscuit over upside-down muffin cup.

Bake 10 minutes or until golden brown. Cool biscuit cups on pan; remove from muffin cups. Serve meatballs inside biscuit bowls.

Baked potato,zucchini,yellow squash,tomato

Ingredients

2 medium potato

2 medium yellow squash

2 medium zucchini

2 medium tomato

2 onions, thinly sliced

2 cloves garlic, minced

fresh thyme

salt

pepper

olive oil

grated parmesan

How to make it:

Using mandelin slicer(optional), slice all the veggies.

Heat oil,fry onions and garlic in a pan until caramalised

In baking dish, add the caramalised onions on the bottom first

Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish

Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil.

Preheat the oven at 400 c. Bake the dish for 35 to 40 mins.

Remove frm the oven, let it cool fr 5 mins without removing the foil

Put the oven after seasoning with some parmesan and broil fr 3 mins.

Meatball Sub Bake

Ingredients:

24 frozen meatballs

1 roll biscuit dough

1 jar marinara sauce

2 cups shredded mozzarella cheese

How to make it:

35 mins

Preheat oven to 375°F

Cut the buiscuits into 8 pieces and place them in the pan.

Once done cutting biscuits then cover in sauce and use a spatula to mix them up in the sauce so all of them are evenly covered.

Take the meatballs and place them right ontop the biscuits pushing them down a little bit.

Take your mozzarella and cover the dish with the whole 2 cup package.

Shrimp Etouffee

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 cup chopped onion

½ cup sliced celery

½ cup chopped green peppers

2 tbsp minced garlic

2 tbsp. fresh thyme

2 cup chicken broth, low sodium

1 ( 14.5 ounce) can diced tomatoes, drained

1 tbsp. cajun seasoning

1 tbsp. worcestershire sauce

2 pound shrimp, peeled and deveined

2 tsp. hot sauce

Salt and pepper to taste

1 tbsp. butter

2 tsp. fresh lemon juice

¼ cup chopped scallions (green onions)

2 tbsp. fresh parsley

Rice:

2 cups chicken broth, low sodium

2½ cups brown rice (I used instant)

Instructions

Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.

Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.

Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

Add the garlic and thyme and cook for a minute.

Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.

Add the shrimp and cook until cooked, about 5 minutes.

Season with hot sauce, salt and pepper to taste.

Mix in the butter, lemon juice, green onion and parsley.

To make rice:

Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)

Evenly divide rice and Shrimp Etouffee between 6 bowls.

Crispy Chicken Tortilla Rollups for #WeekdaySupper

Ingredients:

1/3 cup canola oil + 2 grated garlic cloves

8-10 flour tortillas

2 tsp. dried cilantro

2 tsp. chili powder

For the filling:

6 ounces non-fat Greek yogurt

12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]

1 cup co-jack cheese

½ cup corn kernels

1 small jalapeno or serrano pepper, seeded and finely chopped

1-2 green onions, sliced

2 garlic cloves, minced or grated

1/3 cup salsa

1 tsp. cumin

Juice of half a lime

Salt and pepper to taste

For the avocado-lime dipping sauce:

1 ripe avocado, peeled and mashed

6 ounces nonfat plain Greek yogurt

Juice and zest of one lime

1 tsp. dried cilantro

2-3 drops Tabasco

How to make it:

Salt & pepper to taste

Step 1: Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the  canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.

Step 2: Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.

Step 3:  Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.

Make the dipping sauce and serve it in a decorative serving bowl on the side.

These rollups are sensational! They feature a crispy, flavorful outside…and a gooey, spicy inside. I love the hint of sweetness that the corn kernels add, as well as the slight tang from the yogurt and lime juice. These taquitos also make a fantastic addition to gameday spreads -- simply cut them in half for easier eating. Since there’s two of us at my house, I’ve found that these rollups freeze and reheat well too. Spicy, crispy, cheesy and comforting? Sign me up!

If you're like me, you're always on the lookout for easy, delicious #WeekdaySupper meals -- dinners that come together quickly and taste like a million bucks. This week's #WeekdaySupper participants are sharing some fantastic recipes, many of which can be prepared in 30 minutes or less! Check them out...there's sure to be some new additions to your #WeekdaySupper rotation.

Easy Strawberry Pie

Ingredients

1 refrigerated Pie Crust

2 cup sliced Strawberries

2 1/2 tbsp Cornstarch

1 1/4 cup Sugar

1 1/2 cup Water

1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

Preheat oven to 350.

Place pie crust in pie pan and crimp edge.

Use a fork to poke holes in bottom.

Bake for 15-18 minutes or until edges are browned.

Allow to cool.

Layer bottom with the sliced strawberries

Stir together water sugar and cornstarch and bring to a boil.

Simmer, stirring constantly, until thickened.

Remove from heat, add Jell-O and stir until dissolved.

Pour mixture over strawberries.

Refrigerate until set.

You cab decorate with whipped cream before serving.

Amish Apple Fry Pies

INGREDIENTS

For the filling

2 large apples, peeled, cored, and diced

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 teaspoons cider

1 teaspoon cornstarch

For the dough

2 cups flour, sifted

4 Tablespoons butter

2 egg yolks

1/3 cup HOT milk

1/4 teaspoon salt

For the glaze

1 teaspoon vanilla

2 Tablespoons milk

1 cup powdered sugar

Vegetable or canola oil, for frying

INSTRUCTIONS

To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.

For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.

Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.

Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.

Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.

Repeat with remaining pies.

While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It's best to glaze the pies while they're still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.

Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.